|Posted on Wednesday, May 26, 2004 - 4:33 am: || |
Some ketchup recipes call for tomatoe puree and I would like to make my own from our garden tomatoes this year. Can anyone tell me exactly what tomatoe puree is and how to go about making it? Thanks for your help!
|Posted on Wednesday, May 26, 2004 - 6:54 am: || |
Carol, I'm not sure if I mention this in the book or I'd give you a page or chapter. Anyway, I have a jelly bag...you know, the cloth funnel shaped bag supported by a metal stand. I puree (or blend) my tomatoes a batch at a time and pour them into the bag to the top. There's a bowl under to catch the water. I let it stand several hours or until as thick as I like and do the next batch. You can pour out the water as it accumulates (or use it for something?). Then I freeze in pint containers. Most of the time now I just use Muir Glen organic tomato puree to make my "Instant Catsup". I have Fred Meyer order it for me by the case, which they discount. I slice the tomatoes from our garden and freeze in bags.
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